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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024), Chapter 1-24 | All Chapters

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  • November 23, 2024
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TEST BANK
Williams' Essentials of Nutrition and Diet Therapy


Joyce Ann Gilbert, and Eleanor D. Schlenker
13th Edition

,Table of Contents

Chapter 01 Nutrition and Health 1
Chapter 02 Digestion, Absorption, and Metabolism 9
Chapter 03 Carbohydrates 17
Chapter 04 Lipids 25
Chapter 05 Proteins 33
Chapter 06 Vitamins 41
Chapter 07 Minerals and Water 49
Chapter 08 Energy Balance 57
Chapter 09 Food Selection and Food Safety 65
Chapter 10 Community Nutrition-Promoting Healthy Eating 72
Chapter 11 Nutrition During Pregnancy and Lactation 80
Chapter 12 Nutrition for Normal Growth and Development 88
Chapter 13 Nutrition for Aging Adults 96
Chapter 14 Nutrition and Physical Fitness 104
Chapter 15 Nutrition Assessment and Nutrition Therapy in Patient Care 112
Chapter 16 Metabolic Stress 120
Chapter 17 Drug–Nutrient Interactions 128
Chapter 18 Nutrition Support-Enteral and Parenteral Nutrition 135
Chapter 19 Gastrointestinal Diseases 143
Chapter 20 Diseases of the Heart, Blood Vessels, and Lungs 151
Chapter 21 Diabetes Mellitus 158
Chapter 22 Renal Disease 166
Chapter 23 Acquired Immunodeficiency Syndrome 173
Chapter 24 Cancer 181

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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)

Chapter 01: Nutrition and Health
Gilbert: Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition


MULTIPLE CHOICE

1. A physical science that contributes to understanding how nutrition relates to health and
well-being is
a. anatomy.
b. biochemistry.
c. physics.
d. pharmacology.
ANS: B
Biochemistry relates to the whole of physical health and body function. Whereas anatomy
defines body structures, physics is more related to space and time. Pharmacology discusses
the science of drugs and medications.

2. The body of scientific knowledge related to nutritional requirements of human growth,
maintenance, activity, and reproduction is known as
a. physiology.
b. nutrition science.
c. biochemistry.
d. dietetics.
ANS: B
Nutrition science defines the nutrient requirements for body maintenance, growth, activity,
and reproduction. Physiology and biochemistry deal with how nutrition is related to physical
health and body function. Dietetics is the health profession applying nutrition science
throughout the life cycle in health and disease.

3. The best source of nutrients is provided by
a. specific food combinations.
b. a variety of foods.
c. individual foods.
d. a variety of food supplements.
ANS: B
A variety of foods will supply a wider range of nutrients to promote health. No one particular
food or food combination is required to ensure health. Humans have survived for centuries on
a wide variety of foods, depending on what was available and what the culture designated as
appropriate. Overuse of dietary supplements can cause nutrient deficiencies or excesses.

4. Macronutrients include
a. minerals.
b. proteins.
c. vitamins.
d. enzymes.
ANS: B




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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)

Macronutrients are made up of carbohydrate, fats, and proteins. They supply energy and build
tissues. Minerals and vitamins (micronutrients) and enzymes are required in smaller quantities
and help to regulate body processes.

5. Micronutrients include
a. fats.
b. proteins.
c. vitamins.
d. carbohydrates.
ANS: C
Vitamins are nutrients that control and regulate cell metabolism. Fats, proteins, and
carbohydrates are macronutrients that supply energy to the body.

6. The sum of all chemical processes inside living cells of the body that sustain life and health is
known as
a. physiology.
b. digestion.
c. metabolism.
d. nutrition.
ANS: C
Metabolism is the overall process of how the body grows and maintains itself, breaks down
and reshapes tissue, and transforms energy to do its work. Digestion is the process of breaking
down food into absorbable substances that can be used by the body. Physiology is the study of
how nutrition relates to our physical health and body function. Nutrition is the sum of the
processes involved in taking in food, releasing the nutrients it contains, and assimilating and
using these nutrients to provide energy, maintain body tissue, and regulate body metabolism.

7. A primary function of macronutrients in the body is to
a. supply energy.
b. regulate metabolic processes.
c. maintain homeostasis.
d. control cellular activity.
ANS: A
The functions of nutrients in general are to provide energy, build and repair body tissues and
structures, and regulate the metabolic processes that maintain homeostasis. But
macronutrients are specifically responsible for supplying the body with energy and building
tissue. Minerals and vitamins are necessary for maintaining cellular activity.

8. Nutrients interact in the body to regulate metabolic processes, to build and repair tissue, and to
a. provide energy.
b. control cellular waste.
c. control hormone levels.
d. regulate absorption.
ANS: A




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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)

The three general functions of nutrients are to provide energy, build and repair body tissues
and structures, and regulate the metabolic processes that maintain homeostasis. Water forms
the blood, lymph, and intercellular fluids that transport nutrients to cells and remove waste.
Proteins form vital substances such as enzymes and hormones that regulate body systems.

9. Some foods are sources of natural health-promoting substances known as
a. nutrigenomics.
b. phytochemicals.
c. metabolic factors.
d. macronutrients.
ANS: B
Phytochemicals are plant chemicals naturally found in fruits, vegetables, and whole grains and
have been found to play an active role in fighting chronic disease. Nutrigenomics is the study
of the interactions between the components in our diet and our genes. Macronutrients are
comprised of the three energy-yielding nutrients of proteins, carbohydrates, and fats. Specific
minerals and vitamins, along with water, are necessary for enzyme activities responsible for a
host of chemical reactions.

10. The nutrient group that provides the primary source of energy for the body is
a. carbohydrates.
b. fats.
c. proteins.
d. vitamins.
ANS: A
All three of the macronutrients—carbohydrates, fats, and proteins—can be used for energy,
but dietary carbohydrates (starch and sugars) are the primary sources of fuel for heat and
energy. Fats from animal and plant sources provide an alternate or storage form of energy.
The primary function of protein is tissue building, although this nutrient can be converted to
supply energy if needed.

11. The primary function of carbohydrates as a food source is to
a. regulate metabolic processes.
b. build body tissue.
c. supply energy.
d. provide bulk.
ANS: C
Complex carbohydrates supply necessary energy. The primary function of protein is tissue
building. Vitamins, minerals, and water are necessary for metabolic regulation.

12. The main body storage form of carbohydrates is
a. glycogen.
b. starch.
c. fat.
d. glucose.
ANS: A




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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)

Glucose, the breakdown product of dietary carbohydrate, is the energy currency of the body.
Glycogen is the storage form of carbohydrate available for quick energy when glucose is
needed. Starch should be the major energy source in the diet. Fats provide an alternate storage
form of energy.

13. The number of kilocalories (kcalories or kcal) provided by a food that contains 30 g of
carbohydrate is
a. 90.
b. 120.
c. 180.
d. 270.
ANS: B
Carbohydrate has a fuel factor of 4.30 grams of carbohydrate  4 kilocalories per gram of
carbohydrate = 120 kcal.

14. The percentage of the total daily energy intake for healthy individuals that should be supplied
by carbohydrate is
a. 10% to 35%.
b. 20% to 35%.
c. 40% to 55%.
d. 45% to 65%.
ANS: D
Each gram of carbohydrate when metabolized in the body yields 4 kilocalories (kcalories or
kcal), known as its fuel factor. In a well-balanced diet for a healthy person, 45% to 65% of
total kcalories come from carbohydrate. The majority of these carbohydrate kcalories should
be obtained from complex carbohydrates (starch), with a smaller amount from simple
carbohydrates (sugars). For proteins, the range is 10% to 35%. For fats, the range is 20% to
35%.

15. It has been generally accepted that the percentage of total daily kilocalories supplied by fats
should be no more than
a. 10% to 15%.
b. 10% to 35%.
c. 20% to 35%.
d. 40% to 55%.
ANS: C
Fat is a more concentrated fuel than carbohydrate, with a fuel factor of 9, yielding 9 kcal/g.
Nutrition experts recommend that fats supply no more than 20% to 35% of total kcalories. For
proteins, the range is 10% to 35%. For carbohydrates, the range is 45% to 65%.

16. The number of kilocalories (kcal) provided by a food that contains 22 g of fat is
a. 88.
b. 132.
c. 154.
d. 198.
ANS: D
Fat has a fuel factor of 9.22 grams of fat  9 kilocalories per gram of fat = 198 kcal.



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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)


17. The primary function of protein in the body is to
a. supply energy.
b. regulate metabolic processes.
c. control muscle contractions.
d. build tissue.
ANS: D
Protein is the primary nutrient for building and maintaining body tissues. Vitamins and
minerals are used in smaller amounts in the structure of specialized tissues. The basic units of
proteins are amino acids, the building blocks for body growth and repair. The body draws on
dietary or tissue protein for energy when the fuel supply from carbohydrates and fats is not
sufficient to meet body needs.

18. The number of kilocalories provided by 15 g of protein is
a. 15.
b. 45.
c. 60.
d. 135.
ANS: C
Protein has a fuel factor of 4.15 grams of protein  4 kilocalories per gram of protein = 60
kilocalories.

19. For a healthy person, the percentage of daily kilocalories supplied by protein should be
a. 5% to 10%.
b. 10% to 35%.
c. more than 25%.
d. more than 35%.
ANS: B
Protein can provide 10% to 35% of total kcalories in a well-balanced diet for healthy people.
Carbohydrates should provide 45% to 65% of total kcalories, and fat should provide 20% to
35%.

20. The mineral that helps control enzyme actions in cell mitochondria that produce and store
high-energy compounds is
a. iron.
b. thiamin.
c. hemoglobin.
d. vitamin B12.
ANS: A
Minerals serve as cofactors in controlling cell metabolism. One example is iron, which
regulates the enzyme actions in the cell mitochondria that produce and store high-energy
compounds. Thiamin is a vitamin that controls the release of energy for cell work. Vitamin
B12 is needed for the synthesis and maturation of red blood cells. Iron is a component of
hemoglobin and binds oxygen for transport to cells and carbon dioxide for return to the lungs
for excretion.

21. The nutrients involved in metabolic regulation and control include minerals, vitamins, and




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Test Bank - Williams' Essentials of Nutrition and Diet Therapy, 13th Edition (Gilbert, 2024)

a. amino acids.
b. carbohydrates.
c. fats.
d. water.
ANS: D
Specific vitamins and minerals are necessary for enzyme activities responsible for a host of
chemical reactions. Water provides the appropriate environment for these reactions to occur.
Carbohydrates, fats, and proteins are macronutrients that supply energy and build tissue.
Amino acids are the structural units of protein.

22. Signs of malnutrition can appear when
a. nutrient reserves are depleted.
b. nutrient intake exceeds daily needs.
c. energy intake is restricted.
d. caloric expenditure increases.
ANS: A
Malnutrition occurs when nutrient intake is insufficient to meet day-to-day needs and nutrient
stores are depleted. Overnutrition can occur with excessive intake of kcalories coupled with
low physical activity, or excessive intakes of micronutrients from overuse of dietary
supplements.

23. An age group that is very vulnerable to malnutrition is
a. infants.
b. teenagers.
c. young adults.
d. middle-age adults.
ANS: A
Infants rely on adults to provide nourishment. If families have a food insecurity, infants are
more likely to have poorer health and experience deficits in cognitive development. While
teenagers, young adults, and middle-age adults may experience malnutrition, infants depend
on good nutrition in the early months for proper development.

24. The function of Dietary Reference Intakes (DRIs) is to designate nutrient recommendations
for
a. different ethnic groups.
b. all individuals.
c. most people.
d. most healthy people.
ANS: D
Most countries set standards for nutrient intakes of healthy people. In the U.S. these nutrient
and energy standards are called the Dietary Reference Intakes (DRI) and include several
categories of recommendations. Each category has a different purpose and use for the health
professional.

25. The Tolerable Upper Intake Level (UL) is
a. a replacement for recommended dietary allowances (RDAs).
b. a safe level of intake for people of all ages.




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